Clam Chowder
This is a recipe for a clam chowder. It starts by washing the clams and steaming them in boiling water. The liquid left in the pan is strained and set aside. Onions are browned with salt pork in a large kettle, followed by adding the strained clam liquid, vegetables, and seasonings. Potatoes are added and simmered until tender, then the chopped clams and whole clams are added. Butter and flour are combined and added to the chowder, followed by Worcestershire sauce and Tabasco. The chowder is then simmered for 2 minutes and served with crumbled hard crackers (optional).
Equipment
- pot or a saucepan
- chopping board
- knife
- spoon or spatula
Ingredients
- 48 Hard shell clams 48
- 3 cup Liquid (clam broth plus water) 750 ml
- 1/4 lb Salt pork, diced 115 g
- 4 medium Onions, sliced thin 4 medium
- 1 1/2 cups Canned tomatoes 375 ml
- 2 Leeks chopped finely 2
- 2 stalks Celery (with leaves), chopped 2 stalks
- 2 Carrots, chopped 2
- 1/4 cup Chopped parsley 60 ml
- 1/4 tsp Dried leaf thyme 1 ml
- 1 Bay leaf 1
- 2 tsp Salt 10 ml
- 1/2 tsp Pepper 2 ml
- pinch Nutmeg pinch
- 4 large Potatoes, cut 1/2- inch. (1/2-cm) cubs 4 large
- 3 tbsp Butter 45 ml
- 3 tbsp Flour 45 ml
- 1 tbsp Worcestershire sauce 15 ml
- dash Tabasco dash
- Hear crackers (optional)
Notes
- Clean clams thoroughly by scrubbing them under running water to remove all sand and washing them multiple times.
- Steam the clams in 1/2 inch boiling water in an extra-large kettle for about 10 minutes until the shells begin to open. Remove the clams and strain the liquid left in the pan through several layers of cheesecloth. Add water to the strained clam liquid to make 3 cups and set aside.
- Remove the clams from their shells and chop half of them coarsely. In a large heavy kettle, brown the salt pork lightly, then add onions and cook until golden while stirring constantly.
- Add the 3 cups of clam liquid, tomatoes, leeks, celery, carrots, parsley, thyme, bay leaf, salt, pepper, and nutmeg to the kettle and bring to a boil. Add potatoes, bring back to a boil, then turn down the heat and simmer until the potatoes are just tender, about 15 minutes.
- In a small heavy skillet, mix together the butter and flour and set over moderate heat. Stir constantly until golden brown, then stir into the chowder bit by bit while blending after each addition.
- Add Worcestershire sauce and Tabasco to the chowder and simmer for 2 minutes. Serve the chowder immediately, topped with crumbled hard crackers if desired.
Nutrition
Calories: 420kcal
